Much to my daughter’s dismay, my husband and I have been in chili mode for the past couple of months. My husband loves making it and as I’ve gotten older I appreciate it a lot more. It’s easy to make, so warm and comforting, you can have leftovers for days, and it can be pretty inexpensive as well. I call that winning.

My husband really wanted to start making chili with nice chunks of beef, rather than our go to ground beef or just beans. I found this recipe and we gave it a go and loved it. It has such a great balance of spices and depth. While true Texans will say this isn’t a classic red because it contains beans, we were okay with the beans. It’s more filling and I don’t have to make a pot on the side and dirty up more dishes. We like beans so much, we actually added more beans since we felt the original recipe had a poor bean to meat ration.

What I really liked about this recipe is that every time I make it, I can go straight off the recipe. There isn’t too much “to taste” going on. It’s pretty perfect just the way it is. That means I can phone it in, throw everything in the slow cooker and do bus duty, gymnastics drop offs, etc. and come home to a great meal. It’s getting colder out there, so stay warm with some of this great chili.

Texas Chili

Ingredients

• 3 onions, minced
• 1/4 cup chili powder
• 1/4 cup tomato paste
• 3 Tbsp vegetable oil
• 8 garlic cloves, minced
• 2 Tbsp ground cumin
• 1 Tbsp minced fresh oregano or 1 tsp dried
• 3 (15-ounce) cans dark red kidney beans, drained and rinsed
• 1 (28-ounce) can tomato puree
• 2 cups low-sodium chicken broth
• 1/4 cup Minute tapioca
• 3 Tbsp soy sauce
• 2 Tbsp minced canned chipotle chili in adobo sauce
• 2 Tbsp brown sugar, plus extra as needed
• 2 bay leaves
• 1 (5-pound) boneless beef chuck roast, trimmed and cut into 1 1/2-inch chunks
• salt and pepper
• 3 scallions, sliced thin

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Microwave onions, chili powder, tomato paste, oil, garlic, cumin, and oregano in bowl, stirring occasionally, until onions are softened, about 5 minutes. Transfer to slow cooker.

Stir beans, tomato puree, broth, tapioca, soy sauce, chipotles, sugar, and bay leaves into slow cooker. Season beef with salt and pepper and nestle into slow cooker.

Cover and cook until beef is tender, 9 to 11 hours on low or 5 to 7 hours on high.

Let chili settle for 5 minutes, then remove fat from surface using a large spoon. Discard bay leaves. Season with salt, pepper, and sugar to taste. Sprinkle with scallions and serve.

Adapted slightly from Slow Cooker Revolution, America’s Test Kitchen